Peel and finely chop the onions. Heat hazelnut oil into a large heavy based. Cook the onion gently until translucent Peel and slice the pears and add to the onions. Cook gently for 5 minutes. Add the chestnut puree and the milk, break up the puree into small pieces then simmer for at least 15 minutes stirring regulalry to break down the lumps of puree. Allow to cool then

I recommend serving this beautifully colourful salad with with a glass of delicate flavoured Sauvignon Blanc